- 1/2 lb. lasagna noodles 4 qts. boiling water
- 2 T olive oil or butter 1 cup diced onion (2 onions)
- 4 cloves garlic, minced 1 teaspoon basil
- 1 teaspoon tarragon 2 cups sliced mushrooms
- 2 lb. cottage cheese, pureed 4 eggs, lightly beaten
- 1 cup chopped spinach 1/4 teaspoon salt
- 1/4 teaspoon black pepper 1/4 teaspoon nutmeg
- 1/2 cup grated parmesan cheese 1 1/2 cup grated mozzarella
Cook noodles in 4 quarts of boiling water until just done. Drain then cover with cold water and set aside. Heat oil and sauté onions, garlic, basil and tarragon over medium heat. When onions begin to brown, add the mushrooms and cook until tender. In a large bowl mix cottage cheese, eggs, sautéed vegetables, raw spinach, salt, pepper, nutmeg, parmesan, and 1/2 cup mozzarella.
Béchamel Sauce
- 1/4 cup butter 1/4 cup white flour
- 1 3/4 cups milk 1/2 cup grated parmesan
- 1/8 teaspoon salt black pepper to taste
Melt butter in sauce pan or 10 " frying pan. Add flour and cook on low heat for a few minutes. While stirring constantly, slowly add milk, then add parmesan, salt and black pepper to taste. Cook until sauce thickens. Thin with milk if necessary. Remove from heat and set aside.
Assembly
Preheat oven to 375 degrees. Brush enough of the sauce into a 9 x 12 inch pan to cover the bottom. Add a layer of noodles then some veggie mixture, repeat, and top with remaining béchamel and 1 cup of mozzarella. Bake covered for 30 minutes. Remove foil and bake another 10 minutes. Let stand 10 minutes before serving. Serves 6-8.
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